Total Time: 40 minutes
Tomato Crostini with Whipped Feta
This incredible appetizer is from Ina Garten, the Barefoot Contessa. It is a fun and delicious twist on traditional Bruchetta.
6 oz. feta cheese, crumbled
2 oz. cream cheese
2/3 cup olive oil, divided
2 T. freshly squeezed lemon juice
Kosher salt and freshly ground pepper
2 T. minced shallots
2 t. minced garlic (2 cloves)
2 T. red wine vinegar
2 pounds cherry or grape tomatoes, cut into halves or fourths
3 T. julienned basil leaves
20-25 (1/2-inch-thick) diagonal baguette slices, toasted
2 T. toasted pine nuts
Place feta and cream cheese in a food processor fitted with the steel blade. Pulse until cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 t. salt and 1/4 t. pepper and process until smooth.
For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 t. salt, and 1/2 t. pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste seasonings.
To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with pine nuts. Sprinkle with extra basil and serve.